Huckleberry (or blueberry) German Pancakes
- 1/4 cup butter
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup milk
- 3 large eggs
- 1/2 cup brown sugar
- 1 cup huckleberries or blueberries
1.Select a pan of an appropriate size. A three-egg German pancake works well in an 8-inch square pan or 9-inch round pan. You can double the recipe and use a 9 x 13-inch pan. A four egg German pancake works best in9-inch square pan.
2.Preheat the pan. Like with a pannekoeken, you preheat the pan with butter in it. Be careful not to scorch the butter.
3.Mix the batter. Mix the batter while the pan is heating. If you use a mix, itâ€™s only mix, milk, and eggs whisked together so it only takes a few moments.
4.Make the German pancake. First, mix the brown sugar with the melted butter. Then pour the batter over the brown sugar. Then distribute the fruit over the batter.
5.Bake the German Pancake. Use a hot oven, usually 425 degrees. It will take 12 to 24 minutes to bake depending on the pan size and the batch size. Itâ€™s done when the pancake is puffed and the edges are brown.
Preheat the oven to 425 degrees.
1.Cut butter into smaller pieces and place in the pan and pan in the oven. Let the pan heat until the butter is melted and bubbly but not scorched, about three or four minutes.
2.While the pan is heating mix the batter by whisking the flour and salt (or mix),milk, and eggs together. A few lumps may remain but it should be smoother than pancake batter. The batter will be thin.
3.Take the hot pan from the oven and sprinkle the brown sugar evenly over the bottom.
4.Pour the batter over the brown sugar. Distribute the berries over the batter.
5.Return the pan to the oven and bake for 12 to 16 minutes. Itâ€™s done when the pancake is puffed and the edges are brown.
Serve your German pancake right out of the oven with maple syrup or blueberry syrup.